Baked Eggs with Veggies
By Marta Greber of What Should I Eat for Breakfast Today
- Preparing Time: 20 minutes
- Total Time: 20 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 eggs
- salt and pepper
- 2 tbsp olive oil
- 1 tbsp butter
- 1 tbsp sour cream
- 2 small tomatoes or a handful of cherry tomatoes
- 2 white button mushrooms
- Carbohydrate 13.3840937500037 g
- Cholesterol 44.507812513081 mg
- Fat 21.8296312578296 g
- Fiber 0.36 g
- Protein 9.65946250005172 g
- Saturated Fat 10.383314378525 g
- Serving Size 1 1 Recipe (313g)
- Sodium 419.00588545177 mg
- Sugar 13.0240937500037 g
- Trans Fat 1.22211437542385 g
- Calories 282 calories
Preheat the oven to 350F. Spread cherry tomatoes on a baking sheet and drizzle with 1 tablespoon of olive oil. Bake for 20 minutes, or until skin starts to wrinkle.Cut mushrooms into small pieces and sauté with olive oil over medium-high heat.Separate egg whites from yolks. Mix 1 tablespoon of sour cream with the egg whites.Take a small baking dish and add one tablespoon of butter to it. Place it inside of an oven for a minute, or until the butter melts.Once the butter has melted, pour egg white mixture and fried mushrooms into the dish, and then add the yolks on top. Sprinkle with salt and pepper and bake for 10-15 minutes. Serve with tomatoes on the side.
